CN103805626B - 发酵制备赖氨酸盐的方法及其产品 - Google Patents
发酵制备赖氨酸盐的方法及其产品 Download PDFInfo
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- CN103805626B CN103805626B CN201310403491.XA CN201310403491A CN103805626B CN 103805626 B CN103805626 B CN 103805626B CN 201310403491 A CN201310403491 A CN 201310403491A CN 103805626 B CN103805626 B CN 103805626B
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Landscapes
- Fodder In General (AREA)
Abstract
Description
发酵菌株 | W3110(tyrA)/pCABD2 | W3110(tyrA)/pCABD2-sigma |
赖氨酸含量 | 12.58g/L | 11.96g/L |
其他氨基酸含量 | 1.23g/L | 3.29g/L |
各氨基酸及其含量比例 | 赖氨酸,72.1;苏氨酸,2.48;丝氨酸,1.27;谷氨酸,0.95;甘氨酸,0.87;丙氨酸,0.70;甲硫氨酸,0.58;缬氨酸、组氨酸和精氨酸,均小于0.1(其余氨基酸未检出(<0.01)) | 赖氨酸,52.3;天冬氨酸1.54;苏氨酸,0.94;丝氨酸,0.56;谷氨酸,2.4;甘氨酸,0.92;丙氨酸,1.4;缬氨酸,0.93;甲硫氨酸,0.42;异亮氨酸,0.61;亮氨酸,1.27;酪氨酸,0.67;苯丙氨酸,0.64;组氨酸,0.97;精氨酸,1.1(其余氨基酸未检出(<0.01)) |
高于氨基酸分子量的杂质 | 2.61g/L | 2.32g/L |
低于氨基酸分子量的杂质 | 1.03g/L | 1.05g/L |
样品 | 对照1 | 对照2 | 对照3 | sigma |
相对湿度33% | 3.22% | 1.01% | 0.78% | 1.36% |
相对湿度43% | 4.90% | 2.43% | 1.35% | 1.59% |
相对湿度58% | 6.03% | 3.74% | 1.62% | 2.08% |
Claims (7)
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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US4393135A (en) * | 1979-12-10 | 1983-07-12 | Ajinomoto Company Incorporated | Method for producing L-glutamic acid by fermentation |
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